Monthly Archives: September 2015

Stuffed Chicken and Mushroom Marsala

20150830_200543This was another one of my favorite dish at Olive Garden and as usual I wanted to replicate it at home. It was great. This was adapted from If you love Olive Garden Italian food, you would love this.


For the Stuffing

Mozarrella – 1 cup

Parmesan Cheese – 1/4 cup

Artichoke and Asiago cheese dip – 1/4 cup (the original called for Provolone cheese)

Sour Cream – 1/3 cup

Bread Crumbs – 1/2 cup

Garlic – 3 cloves (chopped)

Tomato Paste – 1 tbsp

Crushed Red Chili Flakes- 1/2 tsp

Salt and pepper – to taste


For the Chicken

Chicken Breasts – 4

Olive Oil/ Vegetable Oil – 2 tbsp

All purpose Flour – 1 cup

Salt and Pepper – to taste


For the sauce

Mushrooms – 4 to 6 cups

Onion – 1 (chopped)

Marsala Wine or Pinot Grigio – 2 cups

Heavy Cream – 1/2 cup


  1. Mix all the ingredients for the stuffing in a bowl. Set aside 20150830_15383120150830_153931
  2. Butterfly the chicken so that you can place the stuffing in the middle and pound the chicken so that it is flat. I just used my dough roller to pound it.20150830_160407
  3. Stuff the chicken and place it onto a plate. 20150830_16050020150830_16050920150830_160843
  4. Heat oil in a pan. Dip both the sides of the chicken in flour seasoned with salt and pepper. 20150830_161050
  5. Dust the excess off and shallow fry in the pan till both sides get a golden brown color.20150830_16195320150830_162319
  6. Now place it in a baking pan and bake for 20 minutes at 350 degrees. 20150830_16591620150830_200228
  7. Saute onion in a pan with very little oil.20150830_174534
  8. Add mushrooms to it. Saute for couple of minutes.20150830_174721
  9. Add the Marsala wine and heavy cream and bring it to a boil. 20150830_175154
  10. Simmer the heat and reduce the liquid by half.
  11. Place the chicken on the serving plate and top with 2-3 tbsp of the sauce. Serve along with mashed potatoes and pasta(optional). 20150830_200543

Cream of Chicken and Gnocci Soup

20150830_173738Olive Garden is my favorite Italian Restaurant. There is just one restaurant here and the wait times to get in there can be 1-2 hours. Nevertheless, I wanted to make some of the recipes at home. Inspired by Olive Garden, and adapted from, here is a delicious Cream of Chicken and Gnocci soup. I shared it with my beloved coworkers last week and they loved it. Please try and enjoy.


Butter – 3 tbsp

Olive oil – 2 tbsp

Onion – 1 (chopped)

Carrots – 1 (chopped)

Celery – 2 sticks (chopped)

Garlic cloves – 3 (chopped)

All purpose flour – 1/3 cup

Salt – to taste

Black Pepper(ground) – to taste

Chicken broth – 4 cups

Heavy cream – 1/4 cup

Whole milk – 3/4 cup

Potato Gnocchi – 250 gms – 500 gms

Cooked Chicken – 250 gms (cut into small bites)

Spinach – 1/2 bunch (chopped)

Fresh Basil – 1 tbsp (chopped)

Fresh Grated Parmesan Cheese – to garnish


  1. Heat butter and olive oil in a large pan.20150830_164137
  2. Add the onion, celery and carrots and saute them for couple of minutes. Add salt and pepper to taste and continue sauteing for 5 minutes.20150830_165509
  3. Now add the flour into the mixture and saute for couple of minutes.20150830_170228
  4. Add the chicken broth to the above mixture one cup at a time stirring it well. Bring the mixture to a boil.20150830_17041020150830_170557
  5. Add the heavy cream and milk to the mixture and stir it well.20150830_170851
  6. Also add the cooked chicken and season with salt and pepper to taste. Let it cook for five minutes. 
  7. Add cooked Gnocchi and spinach to the soup.20150830_17144020150830_17144920150830_17315920150830_173738
  8. Bring to a boil and cook for another 5 minutes. Add basil to it.
  9. Serve hot. Garnish with the parmesan cheese.